Coffee Cakes
From The Central cook book, 1924
Filling: Cook brown sugar and butter until creamy.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
8247Calories
107 gProtein
2068 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories8247 kcal
Protein107 g
Carbohydrates2068 g
Fiber156 g
Sugars1519 g
Total Fat82 g
Saturated Fat4.5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol538 mg
Sodium1407 mg
Potassium15873 mg
Calcium1696 mg
Iron43 mg
Magnesium1046 mg
Phosphorus2432 mg
Zinc10 mg
Copper5.7 mg
Manganese7.8 mg
Vitamin D2 mcg
Vitamin C55 mg
Vitamin A241 mcg
Vitamin E2.2 mg
Vitamin K57 mcg
Vitamin B64.8 mg
Vitamin B120.9 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)3.3 mg
Niacin (B3)59 mg
Folate963 mcg
Choline439 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 30. The excerpt below is the record exactly as published.
Coffee Cakes 1 cup brown sugar. 2 eggs. 1/3 cup butter. 1 pint flour. _ 2 level teaspoons baking powder. 1 tablespoon cinnamon. 1 tablespoon spice. 1 teaspoon vanilla. 4 pound dates. 14 pound raisins (seedless). 1 cup nuts
Cook this with the app: pantry check, scaling, and the assistant.